Chez Panisse Spinach Soup

1. 1

   Melt the butter in a wide stainless-steel pot (at least a 5-quart capacity) over medium-low heat.

2. 2

   Add three-fourths cup of water and the carrot, celery and onion. Increase the heat to bring the mixture to a simmer, then reduce the heat to cook at a low simmer, covered, for 20 minutes.

3. 3

   Add 4 1/2 cups water and bring to a boil over high heat.

4. 4

   Add the spinach and boil for 1 additional minute, stirring until all of the spinach is well-wilted. Do not cover the pot: volatile acids, which are released when the vegetable is heated, will condense on the lid, fall back into the pot and cause discoloration.

5. 5

   Puree the entire mixture using an immersion blender, or pour into a blender to puree, and transfer the soup immediately to a hot tureen. Do not strain the soup.

6. 6

   Season with 1 1/2 tsps. salt and a pinch of pepper, or to taste, garnish as desired and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.